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Oven Roasted Bell Peppers

Oven Roasted Bell Peppers

These oven roasted bell peppers turn irresistibly sweet and smoky every time. They’re the easiest way to upgrade salads, pasta, sandwiches, and weeknight dinners.
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Ingredients
  

4 bell peppers (1.1–1.3 lbs / 500–600 g), sliced into 1-inch strips

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp smoked paprika

Optional: fresh basil or parsley

Instructions
 

  • Wash peppers, remove seeds, and slice into 1-inch strips.
    Toss peppers with olive oil, salt, pepper, garlic powder, and smoked paprika.
    Spread evenly on a baking sheet lined with parchment.
    Roast at 425°F (220°C) for 20 minutes, toss, then roast 10–15 minutes more.
    Taste, adjust seasoning, and garnish with herbs if desired.
    Serve warm or cool completely for storage.

Notes

 Steam step = easy peeling• Store in olive oil—better every day• Freezes 6 months• Try a balsamic or romesco variation